The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1887-01-07


palmetto" gives an exchange the
following about this much-abused but
excellent dish: The best hash is made
from cold rare roast beef, or corned
beef, but very palatable article is also
made from roast or boiled mutton OF
turkey or chicken. For roast-beei
hash cut the meat from the thin part OF
the rib were streaks of fat intersect the
lean; this part Is usually looked upon
with disfavor ut the first serving of the
roast, and can therefore be used eco.
nomically in this way. Chop very
finely three parts of the meat with one
part of cold boiled potatoes; fry IN q
little butter. small white onion, also
chopped fine; dredge in a teaspoonful
of flour, and add slowly q gill of beef
gravy, or failing that, the same quantity
OF boiling water; put in the mince, sea-
son tastefully with salt and q bit ol
cayenne pepper, and stir patiently with
broad-bladed knife until the mass il
smoking hot II you are going to serve
it on toast either add a little more
gravy than the quantity mentioned
above or else dip the toast hastily in hot
water before buttering it. If half
cupful of stewed or chopped mush-
rooms, with little of the thickened
sauce, be added, you can have nothing
more delicious in the way of hash. For
variety, or to add to the heartiness of
the dish serve on top one poached egg
for each person.
Now as to corned-beef hash, to pro-
duce a good article you must begin at
the beginning; the beef must be put on
in cold water and boiled slowly until
tender; taste the water from time to
time, and if it is too salt pour out part
of it, replenishing with boiling water.
Use rather more potatoes than for roast
beef hash, and mince also with it a
little of the fat from the corned beef
You will probably need only pepper in
the seasoning. and if the water in
which the corned beef was boiled is as
free from salt as it should be use a little
Of it for moistening the mince. You
may add an onion or not as you like, but
you need no flour, and the poached egg
and toast are considered as inseparabie
adjunts.
A calfs-head hash is so unusual a
dish in this country that ! was Obliged
to look in an old English cookbook for
the recipe of the first one made in nv
own family. 1t is rich and very nutri-
tious. and at the same time has the
merit of being economical. At this sea-
son it will keep for several days and is
one of the few things that's better on
the second or third day, if warmed I'D.
Have your butcher skin and split the
head and remove the brains and
tongue; place all in soup kettle, and
cover with cold water, simmering until
the meat slips easily from the bones.
1t must not, however, be boiled any
longer than until it is tender, and the
brains and tongue must be removed
when done. Skin the tongue, and chop
it fine with the meat and brains. Put
into q fryins-pnn teaspoonful of but
ter, in which fry minced onion; il
you use all the meat of the head for
hash add to this onion pint of beef or
veal stock and saltspoonful each of
thyme, marjoram, basil, and cayenne
pepper, pinch of ground cloves, a
teaspoonful Of chopped parsley and the
grated rind of half a lemon; add to this
the meat and brains, and simmer and
STIR for half an hour.
Unless your family is a very large
one it will be best to use only a part of
the head for this, and the remainder,
with the stock, for mock turtle soup.
flashes made from turkey or chicken
are improved by very little chopped
boiled ham. Boiled rice should be SUBJ
stituled for the potatoes. They are best
if made rather more moist than beef or
corned-becf hash, and are nice garnish-
ed with triangular pieces of toast.
Mutton hash needs no potato. but
small cakes of mashed potatoes, fried
brown in hot dripping, are nice as
garniture and small bit of currant or
plum Jelly should be served with il